Ingredients
- 25 g butter
- 50 g Hazelnuts, skinned
- 150 ml olive oil
- 2 tbsp hazelnut oil
- 2 tbsp white wine vinegar
- 8 bulb baby fennel
- 8 red mullet fillets, cleaned and pin-boned
- mixed leaf salad, to serve
- 4 tsp chopped herb leaves, such as mint, flat-leaf parsley and basil
Description
Pan-fried Fillets Of Fish Served With A Nutty Dressing And Griddled Fennel Makes For A Light Italian Supper For Four From Angela Hartnett
UK TV
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